Spicy Round Steak
|Round steak||1 1⁄2 Pound|
|Catsup/1/2 bottle catsup and 1/2 bottle chili sauce||1 Bottle (1 l)|
|Water||1⁄4 Cup (4 tbs)|
|Canned button mushrooms||1 Cup (16 tbs)|
Bang the steak on both sides with sharp butcher knife.
Salt the steak lightly.
Brown quickly on both sides in hot drippings.
Place skillet on grill over low coals, put on the lid, and cook slowly until tender, turning once.
While steak is cooking, simmer catsup, water, mushrooms, and garlic salt in a separate frying pan for 10 minutes, stirring frequently.
When steak is tender, spoon sauce over it; continue to simmer for 15 minutes.
Cut very thin slices of round steak into 2-inch strips, about 4 inches long.
Brush with liquid smoke, sprinkle with salt and pepper and fine-chopped onion.
Roll up strips and fasten with toothpicks.
Brown rolls in heated shortening, then add about 1/4 cup hot water or stock, cover pan, and simmer gently for 25 to 30 minutes, or until rolls are tender.